This list is strictly alphabetical, so if you are looking by category or description, please use the SEARCH feature on your browser. I have included only those foods with some form of preparation instructions, and that are within the SCA time period (no Roman or Civil War recipes).

• Agraz (verjuice) of apples, parsley and turnips, An
• Agraz (verjuice) of grapes and apples, An
• Almond Bake Work, An
• Almond Cake
• Almond Puree
• Apple and Nut Tart
• Apple and walnut tart
• Apple and walnut tart--modern redaction
• Apple/Beer Fritters
• Apples in Dough
• Apple Puree, An
• Bake Mete--(similar to pot pie)
• Beef in a broth
• Biscuits--In the time of Richard I
• Blancmange
• Blancmange
• Blancmange, A Stiffened
• Blancmange with goat milk
• Blank Maunger
• Braids, The Making Of
• Bread in Almond Milk (Calcus)
• Bruet of Sarcynesse--(beef/wine/spices)
• Bryndons--(small cakes in sauce of wine, fruit, and nuts)
• Busach de Conills--(chicken with onion broth)
• Buttered Porray--(cooked greens)
• Cabaches--(cabbabe/leeks with spices)
• Cabbages in Soup
• Cameline Sauce--(cinnamon sauce)
• Cariota--(roast carrots)
• Carrot Puree
• Carrot Puree--modern redaction
• Caudel of Musculs to Potage (Braised Mussels)
• Cawdel of Samoun
• Chardewardon--(spiced pears in wine)
• Chebolace--(onion/herb soup)
• Cheese of Almonds, A
• Cheese of Almonds, A
• Cheese or Butter of Almonds
• Cherries--Konkavelit
• Cherries--Compose of Morella Cherries
• Cherries--Fladen of Morella Cherries
• Chicken and pear stew
• Chicken and Pear Stew--modern redaction
• Chickens in Mousse
• Chicken Omelet (King's Hens)
• Chicken Omelet (King's Hens)--modern redaction
• Chicken Shaped into Carrots
• Chicken Shaped into Carrots--modern redaction
• Chiconeys en Pynes--(capon/herbs/milk/honey/saffron)
• Chiknes with the Marybones
• Chyches--(chickpeas)
• Chykens in Hocchee
• Claree--(spiced wine)
• Clarrey--(spiced wine)
• Clever food of plums, A
• Cockentrice, A Ryal Mete
• Coffin Crusts--(pastry crust)
• Cold Sage Sauce
• Colris, A --(eggs, milk, cake,fat)
• Colris, A--(eggs,milk,cake,fat)
• Colris, A--(eggs,milk,cake,fat)
• Condiment--(honey,vinegar,saffron,caraway,etc)
• Condiment--modern redaction
• Condiment of shallot and wine, A
• Connynges in Papdele--(rabbit with pasta)
• Coriander and Pine Nuts Salad
• Cormarye--(spiced pork loin)
• Cormarye--(spiced pork loin)
• Crustade of Chicken and Pigeon
• Cuminade of Fish
• Cuskynoles--(fried mashed fruit in pastry)
• Crysps/Wafers
• Damebrigge Sambocade--(medieval cheesecake)
• Daryols--(Almond Milk Custard)
• Daryols--(custard tart)
• Deer Liver in Honey Sauce
• Deer Liver in Honey Sauce--modern redaction
• Delightes for Ladies--(roasted pork shoulder with mustard)
• Dish in a frying pan with cheese--(eggs/cheese)
• Dish of stockfish, A
• Dishes of Eggplant
• Dumplings of Fishes
• Easter Cake
• Eel in its skin
• Eel Redressed in its skin
• Eels in Confit
• Fake oranges of meat and apples
• Fecches--(beans)
• Fenkl in Soppes--(braised fennel with ginger)
• Figey (pudding)
• Figues alla Francesa--(figs soaked in spiced wine)
• Filled cake, A(with dobriz)
• Filled Muqawwara
• Fish and Apple Tart
• Fish Tart
• Food of pears, A (Pear and Apple French Toast Sandwich)
• Food of Pears, A (Pear and Apple French Toast Sandwich)--modern redaction
• Frytour of Erbes--(herb fritters)
• Funges in Pasty--(mushroom in pastry)
• Gees with Sauce Madam--(fowl in fruit/wine sauce)
• Giant Egg
• Gingerbread, Period
• Gode Broth
• Good Cheese and Bacon Pasty, A
• Good Cheese and Bacon Pasty, A--modern redaction
• Good Filling, A--(cherry filling)
• Good Food of Hens, A
• Good Food of Salmon, A
• Good Food of Salmon--modern redaction
• Good Mead, A
• Good Sauce, A--(wine,honey,ginger)
• Goose in condiment
• Goose in a condiment
• Grape and Apple Tart
• Griddled Trout with Herbs
• Green Porray on a Fish Day--(greens with butter/wine)
• Gyngerbrede--(a sweet honey candy)
• Gyngerbreed
• Halvah Parfait
• Hare, Robbit, Veal or Chicken Stew with Herbs and Barley
• Hazelhens
• Heathen cakes
• Heathen Cakes--modern redaction
• Heathen (Saracen)Peas--(ground almonds with honey)
• Heathen (Saracen) Peas--modern redaction
• Helmeted Cock
• Hens from Greece
• Hens from Greece
• Hens of rinkauwe (Chicken and Pear Tart)
• Hens of rinkauwe (Chicken and Pear Tart)--modern redaction
• Isfuny, Making Filled
• Jelled Meat and Cheese Tart
• Jellie of Fyshe
• Joke Recipe--(nonsense recipe)
• Joke Recipe, Another --(nonsense recipe)
• Lamb with Broad Bean (fava beans) and Artichokes
• Lamprey in sauce
• Laxis of chicken organs
• Leach--(pudding-like)
• Liver sauce
• Lorenges, or Curd Cheese Pastries
• Lost Eggs
• Lumbard Mustard
• Makerouns
• Mawmenny--(chicken with wine/almonds/spices/pinolas)
• Mead
• Mead, Ginger
• Meat and Cheese Tart
• Meat and Cheese Tart with Eggs
• Meat and Cheese Tart, with Chicken Pasty
• Meat and Cheese Tart, with Chicken Pasty--modern redaction
• Meat and Herb Pie
• Meat and Nut Tart, Decorated With Chicken Pasties
• Meat, Cheese and Chicken Tart
• Meat, Cheese, Chicken Liver and Pear Tart
• Melon Dessert--From the time of Richard I
• Morella Cherry Puree
• Mortreux--(ground meat in broth)
• Mounchelet
• Must for Young Capons/Moust Pour Hetoudeaux--(fruit sauce)
• Nut Puree
• Oxhead
• Pain d'Or--(Golden Toast)
• Pandemayne--(white bread)
• Pasties of fish or meat or chicken
• Pasties of fish or meat or chicken--modern redaction
• Payn Ragoun--(candy)
• Pear Puree
• Pears in Syrup
• Peas/Beans in Caraway Sauce
• Peas/Beans in Caraway Sauce--modern redaction
• Pepper and Vinegar Sauce
• Perch Puree (from Jerusalem)
• Pesen--(peas)
• Pig intestines and kidneys in sauce
• Pig intestines in sauce
• Pike Gut and Apple Tart
• Pike Skin Stuffed with Pike
• Pomme Dorryse
• Porrey Chapeleyn--(onions with almond milk)
• Potatge Modern--(greens with bacon)
• Potus Ypocras--(wine mulled with honey and spices)
• Powder-douce--(spice)
• Powder-fort--(spice)
• Pullets Rostyd with Cold Sage
• Puree of Perch
• Puree with Leeks
• Pyk in Galauntyne--(pike in vinegar/wine sauce)
• Pynade--(chicken/honey/spices/pinolas)
• Quince Puree
• Quincis or Wardouns in Past--(quince or pear pie)
• Rampaunt Perre--(pureed pears garnished with pastry)
• Rice from Greece
• Rice in Almond Milk
• Rice Puree
• Roasted Brains--A clever food
• Roasted Figs with Thyme and Honey
• Roasted, gilded, stuff young pig
• Roasted Liver in sauce
• Roasted Milk
• Roasted Milk
• Roasted Peas
• Roasted pears and honey filling
• Roial Spicerye--(cakes with spices/fruit/wine)
• Rosy Almond Cream, A
• Rump of Beef, To Stew
• Ruzzige Cake--(herb quiche)
• Ruzzige Cake--modern redaction
• Rys
• Rys Endored--(rice with milk and saffron)
• Ryse of Flessh--(Rice with almond milk and saffron)
• Salad--In the time of Richard I
• Salat
• Salat
• Sambocade--(cheesecake)
• Saracen Head, To Make a
• Sauce, A--(grapes,sage,garlic)
• Sawse Camelyne
• Seed Cake--(a sweet seed cake)
• Small Bird & Bacon Stew with Hazelnuts or Walnuts
• Sorrell Sauce
• Soupes Dorry--(onions,almond milk,wine,breadcrumbs)
• Spinach Tart
• Spinage-Broth
• Spit Roasted Meat with Egerdouce Sauce
• Stew--In the Time of Richard I
• Stewed Apples
• Stockfish
• Stubbel Goos with Percely
• Stuffed Eggs
• Stuffed Goose
• Stuffed pike
• Stuffed Pike in its Skin
• Subtelty of a Beehive--(stacked poppyseed cakes)
• Subtelty of a Heron, A
• Summer Fruit, Honey, and Hazelnut Crumble
• Swallenberg Sauce--(wine,honey,ginger,garlic,eggwhites)
• Swallenberg Sauce--modern redaction
• Syrosye--(cherries with wine and bread crumbs)
• Syseros--(chickpeas)
• Tart on Ember-Day
• Tart for Ember Day--(onion/cheese quiche)
• Tarte aux Brie
• Tarte aux Espinards--(spinach tart)
• Tarte aux Poisson--(fish tart)
• Tarte aux Pommes (Apple Pye)
• Tartlettes
• Venisoun Sauseges with Compote
• Verde Sawse
• Violet Puree
• Waffres--(thin waffles made with cheese)
• Wastels Yfarced (Toasted Stuffed Brown Rolls)
• White Kidney Bean Salad
• Wortes--(herbs)
• Yellow Garlic Sauce, A
• Yellow Garlic Sauce, A--modern redaction
• Ypocras--(spiced wine)

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